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Prep Time: 30 Minutes Cook Time: 60 Minutes |
Ready In: 90 Minutes Servings: 8 |
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Homemade pot pie that tastes great as leftovers and also freezes well. Ingredients:
2 frozen pie crusts |
3 cups vegetable broth (or imagine no-chicken broth) |
1/2 cup all-purpose flour |
5 garlic cloves, minced |
1 tablespoon dried basil |
1 tablespoon dried oregano |
1 teaspoon salt |
1/2 teaspoon black pepper |
1 1/2 cups colby-monterey jack cheese, grated |
2 medium potatoes, chopped |
3 medium carrots, chopped |
1 (14 1/2 ounce) can green beans |
1 zucchini, chopped |
5 mushrooms, chopped |
1 ear of corn |
5 ounces frozen spinach |
Directions:
1. Prick one pie shell with a fork and cook on 375 for 5 minutes.
2. Break the other pie shell into small pieces while frozen, then place it back in the freezer.
3. Bring the broth to a boil and sift in the flour. Add the spices and mix well until the consistency of gravy.
4. Layer the cheese and vegetables in the pie crust. Pour the broth on top. Cover the top with broken pie shell to cover.
5. Bake at 375 for 45 minutes to 1 hour or until browned.
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